Wasabi Blossom Buds Ohitashi
Wasabi is now blooming! So pretty but wasabi, fresh scent and hot flavor.
Wasabi, native to Japan, is a plant of the Brassicaceae family, so it’s the same family with field mustard, cabbage, broccoli, etc.
Wasabi blooms pretty white flowers in spring. It is called “Hana-Wasabi” in Japanese, literally “flower wasabi”.
It is similarly edible to Japanese field mustard “Nano-Hana“.
Flower buds and leaves have essentially the same flavor with wasabi root.
But the slight technique is needed to elicit the flavor.
- Don’t cook in boiling warter, cook under 80 degrees C.
- Don’t cook for minutes, blanch lightly.
- After cooking, store them in sealed packages for a few hours.
(Freshly cooked has less hot and flavor)
Season with soy sauce and dashi broth, “Ohitashi”.
is bloom buds and leaves of wasabi. It is edible and it has fresh scent and hot flavor. 花山葵（はなわさび） literally “flower mountain malvaceae”